Steak with Rosemary, Potatoes, and Broccoli

Instructions:

1. Step 1:

   To do ahead of time: Place steak in a zip-top bag with 6 tbsp olive oil, the balsamic and garlic. Turn to coat in the marinade and refrigerate at least 1 hour, up to 8 hours.

2. Step 2:

   At meal time: Preheat oven to 450 degrees F. Line a baking sheet with foil.

3. Step 3:

   Cut baby red potatoes in half and place in a bowl; drizzle with 3 tbsp olive oil. Sprinkle with dried rosemary, salt and pepper. Toss to coat. Spread on the prepared baking sheet and cook 20 minutes.

4. Step 4:

   Meanwhile, cut broccoli into florets and place in the empty bowl. Drizzle with the remaining 3 tbsp olive oil and season with salt and pepper. Toss to coat.

5. Step 5:

   Remove baby red potatoes from the oven and add broccoli.

6. Step 6:

   Place a wire rack over the top of the vegetables. Remove flank steak from the marinade and season with salt and pepper. Place on the wire rack.

7. Step 7:

   Cook steak and vegetables for 15 to 20 minutes more, or until steak is done to your preference.

8. Step 8:

   Remove from the oven and let rest 5 minutes. Cut steak against the grain of the meat and enjoy with potatoes and broccoli.